Cleavers

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Behold the elegance of the Hakai Cleaver Knife from Seido Knives, with its wooden handle, poised on a cutting board.

Hakai Chef Cleaver Knife

$179.00 $99.00 Save $80.00

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Tora Tsuki Cleaver Knife

$299.00 $199.00 Save $100.00

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Torio 3-Piece Butcher Knife Set

$387.00 $189.00 Save $198.00

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Kaiyo Cleaver Knife

$149.00 $89.00 Save $60.00

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Serbian Cleaver Knife

$159.00 $99.00 Save $60.00

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Kemono Cleaver Knife

$169.00 $99.00 Save $70.00

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Choppa Cleaver Knife

$149.00 $119.00 Save $30.00

Save 33%

Doragon Bone Cleaver in premium seido packaging

Doragon Bone Japanese Cleaver Knife

$299.00 $199.00 Save $100.00

Save 25%

Shujin Cleaver Knife

$199.00 $149.00 Save $50.00

Cleavers are among the biggest kitchen knives you can buy today. Often used by butchers and professional cooks, this type of knife from Seido Knives allows you to quickly break down a chicken and divide other large cuts into smaller pieces.

MEAT CLEAVERS

We'll walk you through some of the reasons to invest in one of our butcher knives. You'll also find tips on how you can use them and care for them.

3-piece Torio butcher knife set which includes a cleaver knife, boning and slicing knife

WHAT ARE MEAT CLEAVERS USED FOR?

Cleavers, also known as butcher knives, have a large, flat metal blade and a small handle that is usually made of wood. They have a thick or broadside that allows you to prep ingredients like crushed garlic. Most people use cleaver knives to break down big roasts and sides of beef and to cut through thick bones.

WHY DO MEAT CLEAVERS HAVE A HOLE IN THEIR BLADE?

Regardless of whether you choose indoor or camping knives, some butcher knives will have a hole in the blade near the handle. This adds more stability to the cleaver knife. If the blade becomes stuck, slip one or two fingers into the hole to get a better grip and pull out the blade.

Hakai cleaver knife perfect for outdoor adventure

CARING FOR YOUR CLEAVER KNIFE

Check out the tips we found to care for your meat cleaver and get years of use out of it.

SHARPENING

Using caution when sharpening your meat cleaver ensures you don't chip the edge. Soak the whetstone in water first to prevent knicks in the blade. Then, hold the blade of the knife at a 30-degree angle. Slowly use a back-and-forth motion to slide the blade against the stone. You'll need to turn it over and use the same motion to sharpen the other side.

CLEANING AND HOW TO STORE

The best way to store a cleaver knife like those from our Caveman Series is in a knife block. Storing one in a crowded drawer increases the risk of damaging the blade. You can also use a magnetic storage strip, which is helpful if you use the knife often. To clean a cleaver, use ordinary dish soap and warm water. Dry it with a cloth before you put it away. Never use a dishwasher, as it can significantly damage the blade.

5-pieces caveman butcher knives featuring strong meat cleaver

GET MORE FROM YOUR CLEAVERS

Knowing how to clean and care for a cleaver knife, along with how to keep it sharp, is essential to maintaining the knife. Use our tips to take care of your current cleavers and any you buy from us. Shop meat cleavers for the ultimate cooking experience!

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